Description
These soft and fluffy Thanksgiving Rolls are a perfect addition to your holiday meal. Made with milk, butter, and a touch of sugar, these homemade rolls are tender, buttery, and deliciously golden brown. They rise twice for extra fluffiness and are brushed with melted butter for a rich finish.
Ingredients
Scale
Dough Ingredients
- 1 cup milk (227g)
- 2 tbsp granulated sugar (25g)
- ½ tsp kosher salt
- 4 tbsp unsalted butter (57g, divided: 2 tbsp melted for dough, 2 tbsp for brushing)
- 2¼ tsp instant yeast (7g, 1 envelope)
- 2½ cups all-purpose flour (300g, spooned and leveled)
Instructions
- Warm the milk mixture: Heat the milk, sugar, salt, and 2 tablespoons of butter on the stove until the mixture reaches 110°F, making sure not to overheat to preserve the yeast’s effectiveness. Transfer the warm mixture to a stand mixer bowl.
- Add yeast and activate: Stir in the instant yeast and let the mixture sit for a few minutes until it becomes foamy, indicating the yeast is active.
- Attach dough hook: Fit the dough hook attachment to your stand mixer to prepare for kneading.
- Add flour and knead: Add the flour and mix on low speed for 3-4 minutes until a smooth and elastic dough ball forms.
- First rise: Cover the bowl with a kitchen towel and let the dough rise in a warm place for about 30 minutes, or until doubled in size.
- Shape rolls: Divide the risen dough into 12 equal portions, approximately 51 grams each. Place these dough balls into a greased 9×13-inch baking pan.
- Preheat oven: Heat your oven to 375°F (190°C) to prepare for baking.
- Second rise: Cover the dough balls again with a towel and let them rise for another 30 minutes until puffy and nearly doubled.
- Bake the rolls: Remove the towel and bake the rolls in the preheated oven for 12-15 minutes until their tops turn a beautiful golden brown.
- Melt remaining butter: While the rolls bake, melt the remaining 2 tablespoons of butter for finishing.
- Brush rolls with butter: As soon as the rolls come out of the oven, brush their tops generously with the melted butter to give a shiny, flavorful finish.
Notes
- Ensure the milk mixture is at the correct temperature (110°F) to activate the yeast without killing it.
- Use fresh yeast for the best rise and texture.
- The dough should be kneaded until smooth but avoid over-kneading to maintain softness.
- The twice-rising process is key to getting fluffy rolls.
- Brush with butter immediately after baking to lock in moisture and add flavor.
- These rolls can be stored in an airtight container and reheated gently before serving.
